Lolo's Vegetable and Quinoa Bowl with Feta, Chickpeas and Tahini Dressing

A colourful lunch bowl of fluffy quinoa, roasted veg and crispy chickpeas, topped with feta, avocado and rocket, finished with a creamy lemon-garlic tahini dressing.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the quinoa: Rinse the quinoa in cold water. Cook in 150 ml water for about 12–15 minutes, until tender. Drain any excess water and set aside.

Step 2

Roast the vegetables: Preheat oven to 200°C (180°C fan). Put the courgette, red pepper, red onion and cherry tomatoes on a baking tray. Drizzle with olive oil, oregano, paprika, salt and pepper. Roast for 20–25 minutes, stirring halfway, until soft and slightly charred.

Step 3

Prepare the chickpeas: While the vegetables roast, toss the chickpeas with a little olive oil, salt, pepper and paprika. Roast for 15–20 minutes until crispy (optional, but delicious).

Step 4

Make the dressing: In a small bowl, whisk together tahini, lemon juice, garlic, honey (if using) and enough water to make a smooth, pourable dressing. Season to taste.

Step 5

Assemble: In bowls, add quinoa, roasted vegetables, chickpeas and rocket. Top with feta, sliced avocado and a drizzle of tahini dressing. Sprinkle with extra herbs or seeds if you like.